KR20200023849A - method for manufacturing healthy drinks using maca and healthy drinks produced by the method - Google Patents

Abstract

The present invention relates to a manufacturing method of a health drink using a Lepidium meyenii Walpers and a health drink manufactured by the method and, more specifically, to a manufacturing method of a health drink using a Lepidium meyenii Walpers, in which Professional sportsmen as well as amateur sportsmen take the same after exercise to relieve stress, restore energy, improve metabolism and increase muscle synthesis, and which expresses good taste and aroma for drinking, in particular, and has enhanced antioxidant activity by increasing the content of polyphenols and flavonoids, and to a health drink manufactured by the method.

Description

Method for manufacturing healthy drinks using maca and healthy drinks produced by the method}

The present invention relates to a method for manufacturing a health drink using maca and a health drink produced by the method, more specifically, amateur sports people as well as professional sports people take after exercise to relieve stress, rejuvenation, improve metabolism And a method for producing a healthy beverage using maca, which contributes to increasing muscle synthesis and expresses taste and aroma that are easy to drink, and in particular, increases the content of polyphenols and flavonoids and enhances antioxidant activity, and the sound produced by the method. It is about.

In general, a health drink refers to a functional drink that helps to recover from fatigue by replenishing water and electrolytes that have been taken out of the body mainly due to exercise or labor.

These beverages contain sugars, minerals such as sodium, potassium, and magnesium, and vitamin C to replenish moisture and electrolytes that escape from the body, thereby helping to recover from fatigue. Instead of steroids, it is preferred because it provides quick and easy access to the nutrients and energy needed.

The use of maca extract has been disclosed as one of such health drinks.

Maca (Lepidium meyenii Walpers) is a plant belonging to the Brassicaceae, and is a perennial plant mainly grown in the high altitudes of 4,000 meters above the Andes in Peru. It is a plant that has become.

Since maca grows in difficult natural environments such as cold, strong winds and droughts, it is very vital and contains high carbohydrates, proteins, lipids, vitamins, minerals, and fiber.It is highly nutritious and contains various physiology such as alkaloids, steroids, tannins and saponins. It has been found that functional materials are present. In particular, it is reported that the contained arginine is effective in maintaining youth and maintaining skin elasticity because it inhibits aging and improves growth hormone.

Therefore, in Japan, the functionality of maca is recognized and recorded a steady growth in the health food market, and various types of health foods are commercially available.

On the contrary, in Korea, there is a lack of activation in relation to maca-related health foods and patented health drinks.

However, in places like Gangwon-do, which provide an environment similar to that of maca, it is possible to grow maca and connect it to farm income.

In other words, domestic farming reality is quite vulnerable, and there are many small farmers whose monthly income is less than 1 million won.

Therefore, if high value-added plants can be grown and commercialized during the agricultural season, they can contribute to increasing farm household income.

In particular, since the high value-added plants Maca has a suitable cultivation site, such as Gangwon-do, it is urgent to study active ways to contribute to the increase of farm household income during the farming season.

Republic of Korea Patent No. 10-1187237 (2012.09.25), 'Alcohol drink containing maca extract' Republic of Korea Patent No. 10-1143516 (2012.04.30.), 'A beverage containing maca extract and antioxidant activity and memory enhancement effect, a method for preparing the same' Republic of Korea Patent No. 10-1270956 (2013.05.29.), 'Method for preparing a beverage containing maca extract'

The present invention has been created in view of the above-mentioned problems in the prior art, to solve this problem, not only amateur sports people but also professional sports people take after exercise to relieve stress, rejuvenation, improve metabolism and increase muscle synthesis Contributing to the development of a healthy drink using maca, which not only expresses taste and aroma that is easy to drink, but also increases the content of polyphenols and flavonoids and enhances antioxidant activity, and provides a healthy drink produced by the method. There is a purpose.

The present invention as a means for achieving the above object, in the method of manufacturing a healthy beverage using maca extract step, jujube steaming juice extraction step, licorice grinding step, maca beverage composition step, sterilization packaging step; In the maca beverage composition step, the maca beverage composition is composed of 40% by weight of maca extract, 17% by weight of jujube juice, 15% by weight of licorice powder, 5% by weight of honey, 8% by weight of bokbunja liquid and the remaining distilled water Provides a healthy beverage manufacturing method using maca.

At this time, the maca extract extraction step is the first step of putting the finely divided maca leaf and root in a 500ml jar; A second step of further adding 10 ml of 500 ml jar vinegar and 20 grains of black beans; A third step of placing the jar in a container filled with water after closing the jar inlet with burlap and closing the lid of the jar and heating it at a temperature of 100 ° C. for 2-3 hours; The fourth step of obtaining the maca extract by filtering the extract obtained after the third step; and also characterized by consisting of.

In addition, there is also a feature to provide a health beverage using maca prepared by such a manufacturing method.

According to the present invention, amateur sports people as well as professional sports people take after exercise to contribute to relieve stress, rejuvenation, improve metabolism and increase muscle synthesis, not only to express a taste and aroma to drink, especially poly Increasing the content of phenol and flavonoids can be obtained to enhance the antioxidant activity.

1 is a schematic perspective view showing a health beverage manufacturing apparatus for mixing the health beverage of the present invention
FIG. 2 is a schematic side view of FIG. 1

Hereinafter, a preferred embodiment according to the present invention will be described in more detail.

Prior to the description of the present invention, the following specific structures or functional descriptions are merely illustrated for the purpose of describing embodiments according to the inventive concept, and the embodiments according to the inventive concept may be embodied in various forms, It should not be construed as limited to the embodiments described herein.

In addition, the embodiment according to the concept of the present invention may be variously modified and may have various forms, it should be understood to include all modifications, equivalents, or substitutes included in the spirit and scope of the present invention. .

The health beverage manufacturing method using maca according to the present invention includes a maca extract extraction step, jujube steaming juice extraction step, licorice grinding step, maca beverage composition step, sterilization packaging step.

At this time, the maca extract extraction step is the step of extracting the extract by cutting the maca leaves and roots (potato-shaped root) in a water bath.

In other words, put the maca leaf and root in 500 ml jar, put 10 ml of vinegar and 20 black beans in 500 ml jar together, and put the jar in a container filled with water while blocking the entrance of the jar with burlap. Filter the extract obtained by heating and boiling for 2-3 hours at a temperature of 100 ℃ with the lid closed.

Here, the reason for adding vinegar is to remove the peculiar smell of maca. According to the experience, the distilled wine distilled grapes is known to reduce the peculiar smell of maca. It is not preferable because it contains the components, according to the recent reports that acetic acid is known to be effective in removing the peculiar smell of maca in the present invention utilizes acetic acid (CH ₃ COOH, acetic acid) in the present invention.

This is because vinegar is an aqueous solution of acetic acid having a concentration of 4-6% as an edible seasoning.

However, if the amount exceeds 10ml compared to the jar capacity can be cut because the smell of vinegar may be uncomfortable to be limited so as not to exceed.

In addition, the reason for adding black beans is to extract the black soybeans rich in retin ingredients together to prevent bitter taste and contribute to improving blood circulation after exercise by the anthocyanin and isoflavones contained in the black beans.

However, if it is added in excess of 20 tablets compared to the jar capacity, excessive extraction of retin components may cause digestive disorders, and women should be limited to 20 tablets or less because it may promote disorders by promoting female hormone secretion.

Then, the juicing step of steaming jujube is a step of making jujube juice.

As is known, jujube contains a variety of amino acids and minerals, and also contains a large amount of carotenoids, which is effective in removing the active oxygen in the body, which contributes to the prevention of aging, and above all, the sweetness of the jujube is especially calm after exercise It is reported to promote blood circulation while leveling and relaxing the body.

Therefore, in the present invention, the jujube is steamed in consideration of being a health drink utilized as a sports beverage of athletes (including amateurs and pros), and then added in a juice form.

Here, when the jujube steamed jujube in order to further enhance the characteristics of the juice in the juice step of steaming jujube can be steamed in the state of adding baekhwasacho leaves and magnesium.

In this case, it is preferable that the addition ratio maintains the weight ratio of jujube: birch leaf leaf: magnesium at 7: 2.5: 0.5, respectively.

At this time, Hedyotis diffusa Wilid detoxifies toxins in the body, treats inflammation, and uses fresh leaves as natural substances added to enhance immune function; Magnesium is added to soften and remove the toxicity of the fresh leaves, and mainly reacts with water to produce active hydrogen, which contributes to the toxic degradation of the fresh leaves and the promotion of useful material extraction.

In addition, the licorice grinding step is to grind the fine licorice to fine powder, so that the soluble solid content is maintained in the range of 60 ㅁ 1.5 Brix, which is a standard of a general energy drink, so as to be crushed to have a 0.01 μm particle size for easy drinking. . Therefore, the amount of addition is also limited as described later to meet this criterion.

The reason for adding the licorice powder is simply for honey to control the sugar content because it is difficult to control the sugar content.

In this case, licorice fine powder: conchiolin: maltodextrin may be mixed and used in a weight ratio of 6: 3: 1, without adding only licorice fine powder alone, and the light protein conchiolin and maltodextrin.

At this time, the light protein Conchiolin (Conchiolin) can suppress allergies, enhance the efficacy of eliminating the toxic emissions, maltodextrin is a carbohydrate of a polysaccharide that is easy to decompose functions to maintain the fine sugar not obtained by licorice and honey do.

In addition, the maca drink composition step is a step of mixing the above-mentioned extract or juice and powder.

To this end, the maca drink composition step is composed of 40% by weight of maca extract, 17% by weight of jujube juice, 15% by weight of licorice powder, 5% by weight of honey, 8% by weight of bokbunja liquid and the remaining distilled water.

The reason for this composition is to satisfy the taste standards of taste, aroma, color, and soluble solids. When excess maca extract is added, there is a subtle difference in maintaining a suitable taste for drinking. It is decided.

This is the same reason for jujube juice, licorice fine powder, honey and bokbunja liquid, especially honey is added for direct sugar control. However, the reason for not using sugar is to prevent the blood sugar (GI index) can be increased in the case of purified sugar.

In addition, 2.5 parts by weight of dichlorodihydrofluorescin diacetate (DCHF-DA), 0.5 parts by weight of plum concentrate, and 1.5 parts by weight of kenaf extract may be further added to the maca drink composition.

At this time, DCHF-DA (dichlorodihydrofluorescin diacetate) is an extract extracted from beet (Beta vulgaris) acts to enhance the antioxidant properties of cells in the body, while maintaining the color brown to improve the taste and stabilize the pH .

In addition, the plum concentrate concentrates the fruit of the plum, and the plum promotes digestion and the citric acid is abundant, and the fatigue-causing substance promotes fatigue recovery by discharging lactic acid out of the body and contains pyruvic acid, which is effective in improving liver function. It is known.

Kenaf (Hibiscus cannabinus L.) is a sheep that is usually cultivated in India, Bangladesh, and Thailand for the purpose of obtaining fiber, and its leaves contain four times as much calcium as milk, a large amount of protein, vitamins and It is reported that iron contains a large amount of antioxidants that inhibit the action of active oxygen, and has anti-inflammatory and antiviral functions.

The maca beverage composition thus prepared is commercialized through a container packaging step after sterilization.

At this time, sterilization is performed by immersing the ultraviolet lamp in the maca drink to release the sterilization line.

Maca beverage sample was prepared through the above steps, and the sample is as follows.

[Maca drink sample]

The maca drink sample looked somewhat cloudy, but met the threshold of soluble solids concentration required as a beverage, and the color was close to brown.

Tasting of 50 students (both male and female) attending Kangwon National University resulted in good taste and aroma.

In addition, in order to check the polyphenol content, flavonoid content, and antioxidant activity, the test was performed after concentration under reduced pressure at 55 ° C. for 45 minutes using a rotary pressure reducer.

At this time, the polyphenol content was mixed with 0.20 ml of sample, 1.6 ml of 10% Folin-Ciocalteu reagent, 0.25 ml of 7.5% Na ₂ CO _3, and then reacted in the dark for 30 minutes. The absorbance of the reaction solution was measured using a spectrophotometer. The calibration curve was prepared using gallic acid (Sigma Chemical Co., St. Louis, MO, USA) as a standard.

In addition, the flavonoid content was mixed with 1 ml of the sample and 3 ml of distilled water, and then reacted with 0.3 ml of 7.5% NaNO ₂ for 5 minutes, and then 0.3 ml of 10% AlCl ₃ was added for 6 minutes, followed by 2 ml. After adding 1M NaOH of the absorbance value of the reaction solution was measured by a spectrophotometer, a calibration curve was prepared using catechin as a standard.

In addition, the degree of antioxidant activity (DPPH free radical scavenging activity) was mixed with 50 μl of each sample and 950 μl of distilled water, and then 100 μl DPPH solution was added and reacted in the dark for 30 minutes, and then the absorbance of the reaction solution was measured on a spectrophotometer. The formula is as follows.

(Calculation type)

As a result, the polyphenol content was 318.20 µg / ml, the flavonoid content was 128.52 µg / ml, and the antioxidant activity was 5.54%.

Thus, beyond the experimental sample step, as shown in the photo below, a sample for sampling (sample name: primaca) was made and put in a container, and the sensory evaluation was continued.

[Taste sample]

On the other hand, the outer surface of the jar may be coated with an antifouling coating layer made of an antifouling coating composition to effectively achieve the prevention and removal of contaminants.

The antifouling coating composition includes an alkylate polyglucoside and an aminoalkyl slovetane in a 1: 0.01 to 1: 2 molar ratio, and the total content of the alkylate polyglucoside and the aminoalkyl slovetane is 1 to 10 based on the total aqueous solution. Weight percent.

The alkylate polyglucoside and aminoalkyl slovesteine is preferably 1: 0.01 to 1: 2 as the molar ratio. If the molar ratio is out of the above range, the coating property of the substrate is decreased or the moisture adsorption of the surface after application increases, thereby removing the coating film. There is a problem.

The alkylate polyglucoside and aminoalkyl slovesteine is 1 ~ 10% by weight of the total composition aqueous solution is preferred, if less than 1% by weight has a problem that the coating property of the substrate is lowered, if it exceeds 10% by weight increase the coating film thickness Precipitation is likely to occur.

On the other hand, it is preferable to apply | coat by the spray method as a method of apply | coating this composition for antifouling | polishing prevention on a base material. In addition, the final coating film thickness around the jar is preferably from 500 to 2000 kPa, more preferably from 1000 to 2000 kPa. If the thickness of the coating film is less than 500 GPa, there is a problem of deterioration in the case of high temperature heat treatment, and if it is more than 2000 GPa, there is a disadvantage that crystal precipitation of the coating surface is easily generated.

In addition, the present antifouling coating composition may be prepared by adding 0.1 mole of alkylate polyglucoside and 0.05 mole of aminoalkyl slovetane to 1000 ml of distilled water and then stirring.

And, the burlap may be coated with a fragrance material mixed with a functional oil, thereby sterilizing the burlap, and has an effect of relieving stress of the worker.

The fragrance material may be mixed with a functional oil, and the mixing ratio is 95 to 97 wt% of the fragrance material, and 3 to 5 wt% of the functional oil is mixed. Weight percent and 50 weight percent Valeriana fauriei oil.

The functional oil is preferably mixed with 3-5% by weight based on the perfume material. When the mixing ratio of the functional oil is less than 3% by weight, the effect is insignificant, and when the mixing ratio of the functional oil exceeds 3 to 5% by weight, the function thereof is not greatly improved while the manufacturing cost is greatly increased.

The main chemicals of Acacia dealbata oil are palmic aldehyde, enanthic acid, etc., with good fragrance and good effect on bactericidal, antidepressant and stress relief.

Valeriana fauriei oil (Valeriana fauriei oil) is the main chemicals such as bornyl acetate, pinene, etc., and it acts to reduce the blood pressure and calm and calm the mind, so it has an excellent effect on anxiety and relaxation.

Since these functional oils are coated on burlap, not only can the burlap be sterilized but also help the worker recover from fatigue.

1 is a schematic perspective view showing a health beverage manufacturing apparatus for mixing the maca drink of the present invention, Figure 2 is a schematic side view of FIG.

The health beverage manufacturing apparatus of the present invention is a device for mixing the maca drink put into the mixing container (1).

The health beverage manufacturing apparatus of the present invention, the lower support 10, the rotary frame 30 is installed on the upper portion of the lower support 10 and transported together with the lower support 10, and the lower support 10 It is installed on the top and the rotating frame 30 is installed on the lifting unit 20 for elevating the rotating frame 30, the rotating frame 30 and the elevating unit 20 is installed so that the rotating frame 30 is horizontal Horizontal rotating unit 40 to rotate in the direction, the high speed mixing unit 50 is installed in the rotating frame 30 to stir the material in the mixing container at high speed, and the mixing frame is installed in the rotating frame 30 (1) The low speed mixing section 60 for stirring the material in the low speed and the mixing container 1 are seated, and the mixing container 1 is opposite to the rotational direction of the high speed mixing section 50 and the low speed mixing section 60. Mixing vessel reverse rotation unit 70 for rotating in the direction, and mixing vessel reverse rotation unit 70 installed in the mixing vessel reverse rotation unit 70 Surveying unit 80 for sensing the weight of the (1) and measuring the amount of material introduced into the mixing vessel (1), lifting and lowering unit 20, horizontal rotating unit 40, high speed mixing unit 50, low speed The control unit 90 is connected to the mixing unit 60, the mixing vessel reverse rotation unit 70, the measurement unit 80 to control them.

The lower support 10 has a movable plate 11 on which the elevating unit 20 and the control unit 90 are seated, and wheels installed at the bottom of the movable plate 11 to guide the movement of the movable plate 11 ( 12).

The elevating unit 20 includes a lifting cylinder 21 having a lower end seated on the moving plate 11 of the lower support 10 and an upper end of the rod 22 connected to the rotating frame 30.

The rotating frame 30 is installed to rotate in the horizontal direction on the top of the rod 22.

The horizontal rotating unit 40 includes a horizontal rotating motor 41 fixed to the elevating unit 20, a drive gear 42 connected to the horizontal rotating motor 41, and a rotating power is transmitted, and the rotating frame 30. It is fixed to and is engaged with the drive gear 42 is made of an electric gear 43 for rotating the rotating frame 30 while being interlocked during the rotation of the drive gear (42).

The low speed mixing unit 60 is coupled to a low speed rotation motor 61 installed at the rotation frame 30, a low speed shaft 62 connected to an low speed rotation motor 61 at an upper end thereof, and a lower end of the low speed shaft 62. It consists of a low speed blade portion 63 which rotates with the low speed shaft 62 and stirs the material in the mixing vessel (1).

The low speed blade part 63 is formed with a plurality of coupling bosses 64 coupled to the lower end of the low speed shaft 62 and a plurality of radially around the coupling bosses 64, and the material inside the mixing vessel 1 during rotation. Wing 65 for stirring and supporting, a wing protection ring 67 is coupled to the circumference of the wing 65 to support the wing 65 and protect the wing 65, and is coupled to the wing 65, the mixing vessel ( 1) A scraper 66 for scraping up the bottom of the material upwards, and a fixing screw 68 fastened to the scraper 66 and the braid 65.

The high speed mixing unit 50 includes a high speed rotation motor 51 installed on the rotation frame 30, a high speed shaft 55 connected to the high speed rotation motor 51 to receive rotational power, and a high speed shaft 55. It is coupled to the lower end of the high speed blade portion 56 and the high speed blade 56 for stirring the material in the mixing vessel (1) at high speed, the drive pulley 52 is connected to the high speed rotation motor 51 and rotated with it, high speed Electric pulley 53 connected to the shaft 55 and rotated together with the drive pulley 52 and the electric pulley 53 is connected to the transmission power of the drive pulley 52 to transmit the electric power to the electric pulley 53 Made of a belt 54.

The high speed wing part 56 has the rotational plate 57 couple | bonded with the lower end of the high speed shaft 55, and is radially arrange | positioned at the upper surface of the rotational plate 57, and has a right angle with the rotational plate 57 of a horizontal direction. The high speed blade 58 and the rotating plate 57 which are formed to achieve and stir while conveying the material outside the high speed blade part 56 supported by the low speed blade part 63 at the time of high speed rotation into the high speed blade part 56. And a reinforcing piece 59 connected to the high speed blade 58 to reinforce the high speed blade 58.

The mixing vessel reverse rotation unit 70 includes a case 76 embedded in the ground, a rotating plate 79 installed to rotate above the case 76 and exposed to the ground, and on which the mixing vessel 1 is seated, and a case ( 76 is connected to the rotary plate 79 and the rotary plate driving motor 71 for rotating the rotary plate 79, and the reducer is connected to the rotary plate driving motor 71 to reduce the rotational speed of the rotary plate driving motor 71 ( 75), the rotating plate driving pulley 72 connected to the rotating plate driving motor 71, the rotating plate driving pulley 73 connected to the reduction gear 75, the rotating plate driving pulley 72 and the rotating plate driving pulley 73 Is connected to the rotating plate transmission belt 74 for transmitting the rotational power of the rotating plate driving pulley 72 to the rotating plate transmission pulley 73, the ring gear 77 fixed to the lower portion of the rotating plate 79, and the reducer 75 It is composed of a rotary plate motor gear 78 meshed with the ring gear 77 to transmit the rotational power of the reducer 75 to the ring gear 77.

Surveying unit 80 is composed of a load cell.

The low speed blade unit 63 of the low speed mixing unit 60 and the high speed wing unit 56 of the high speed mixing unit 50 are rotated in the same direction, and the rotating plate 79 of the mixing vessel reverse rotation unit 70 is the low speed wing unit. 63 and the high speed blade 56 are installed to rotate in the opposite direction to the rotational direction.

Such a health beverage manufacturing apparatus of the present invention has the following advantages.

First, the present invention is provided with a movable lower support 10, the upper portion of the lower support 10 and the rotating frame 30 is transported with the lower support 10, and the lower support 10 It is installed on the top and the rotating frame 30 is installed on the lifting unit 20 for elevating the rotating frame 30, the rotating frame 30 and the elevating unit 20 is installed on the rotating frame 30 horizontal Horizontal rotating unit 40 to rotate in the direction, the high speed mixing unit 50 is installed in the rotating frame 30 to stir the material in the mixing container at high speed, and the mixing frame is installed in the rotating frame 30 (1) The low speed mixing section 60 for stirring the material in the low speed and the mixing container 1 are seated, and the mixing container 1 is opposite to the rotational direction of the high speed mixing section 50 and the low speed mixing section 60. It consists of a mixing vessel reverse rotation unit 70 for rotating in the direction.

Therefore, the health beverage manufacturing apparatus of the present invention can be easily moved to the required place, and the low-speed mixing unit 60 and the high-speed mixing unit 50 can be positioned inside the mixing container 1 while rotating and lifting horizontally. The device is easy to use.

Second, the low-speed mixing unit 60 of the present invention is rotated in one direction while supporting the upper side while mixing the material in the mixing vessel 1, while the high-speed mixing unit 50 is rotated in the same direction as the low-speed mixing unit 60 The secondary material is mixed in the secondary material, and the mixing vessel reverse rotation unit 70 rotates the mixing vessel 1 while rotating in the opposite direction to the low speed mixing unit 60 and the high speed mixing unit 50, and thus, the mixing vessel 1 The material in the) is mixed again by the low speed mixing unit 60 and the high speed mixing unit 50.

Therefore, the material in the mixing container 1 is reliably mixed by the low speed mixing unit 60, the high speed mixing unit 50, and the mixing container reverse rotation unit 70 which is rotated in the opposite direction, thereby improving the quality of the product. .

Third, the mixing vessel reverse rotation unit 70 of the present invention is provided with a measurement unit 80, senses the weight of the mixing vessel (1) seated on the mixing vessel reverse rotation unit 70 and put into the mixing vessel (1) Measure the amount of material being added.

Therefore, when the material is put into the mixing container 1, the load cell of the measurement unit 80 is immediately measured, so that the measurement of the mixed material becomes very simple, thereby greatly improving workability.

Fourth, the low-speed wing portion 63 of the present invention, the coupling boss 64 is coupled to the lower end of the low speed shaft 62, a plurality of radially formed around the coupling boss 64, the mixing vessel (when rotating) 1) wing 65 for stirring and supporting the material in the wing, wing protection ring 67 coupled to the wing 65 to support the wing 65 and protect the wing 65, and the wing 65 Combination is made of a scraper 66 to scrape up the material of the bottom of the mixing container (1) upwards.

Therefore, when the low speed blade portion 63 is rotated, the materials inside the mixing vessel 1 are mixed while being lifted upward by the vanes 65 arranged inclined, and the materials laid on the bottom of the mixing vessel 1 are scratched ( 66 is mixed while being scraped up, even if the low-speed wing portion 63 is freely moved in the mixing container (1) by the wing protection ring 67, even if the impact on the inner circumferential surface of the mixing container (1) is minimized It prevents the mixing vessel 1 from being damaged.

Fifth, the high speed wing 56 of the present invention, the rotating plate 57 is coupled to the lower end of the high speed shaft 55, and the radially arranged on the upper surface of the rotating plate 57, the horizontal rotating plate ( 57 and a high-speed blade 58, which is erected at right angles to the material while moving the material outside the high-speed blade portion 56 supported by the low-speed blade portion 63 at the time of high-speed rotation into the high-speed blade portion 56, It is made of a reinforcing piece 59 connected to the rotating plate 57 and the high speed blade 58 to reinforce the high speed blade 58. Since the high speed blade unit 56 has a curved circumference of the high speed blade 58, grains of material do not break even when the high speed blade 58 strikes the high speed blade 58.

Thus, the grains of the composition are not damaged even if the materials are mixed by the high speed blades 56 which rotate at high speed. In addition, since the high speed blade 58 is supported by the reinforcing piece 59, the high speed blade 58 is prevented from being bent or damaged even if it is rotated at a high speed for a long time.

On the other hand, the anti-corrosion coating layer may be applied to the surface of the high-speed wing 58 to prevent corrosion of the metal surface. The coating material of this anti-corrosion coating layer is 20% by weight of metcaptotriazole, 15% by weight of petroleum sulfonate, 10% by weight of mercaptobenzothiazole, 15% by weight of hafnium, 10% by weight of molybdenum emulsion (MoS2), and oxidation It is composed of 30% by weight of aluminum, the coating thickness can be formed to 8㎛.

Metcaptotriazole, petroleum sulfonate and mercaptobenzothiazole serve as corrosion protection and discoloration prevention.

Hafnium is a corrosion-resistant transition metal element that serves to have excellent waterproofness and corrosion resistance.

Molybdenum emulsion plays a role of imparting slidability and lubricity to the surface of the coating film.

Aluminum oxide is added for the purpose of fire resistance, chemical stability, and the like.

The reason for limiting the numerical value of the ratio and the coating thickness of the components as described above, the inventors analyzed through the test results several times, showed the optimum anti-corrosion effect at the ratio.

1: mixing container
10: lower support 11: moving plate
12: wheel 20: lifting section
21: lifting cylinder 22: rod
30: rotating frame 40: horizontal rotating part
41: horizontal rotating motor 42: drive gear
43: electric gear 50: high speed mixing unit
51: high speed rotation motor 52: drive pulley
53: electric pulley 54: electric belt
55: high speed shaft 56: high speed wing
57: rotating plate 58: high speed wing
59: reinforcing piece 60: low speed mixing unit
61: low speed rotation motor 62: low speed shaft
63: low speed wing
65: wing 66: scratcher
67: wing protection ring 70: mixing container reverse rotation
71: rotating plate driving motor 72: rotating plate driving pulley
73: rotating plate motor pulley 74: rotating plate motor belt
75: reducer 76: case
77: ring gear 78: rotating plate motor gear
79: rotating plate 80: surveying unit
90: control unit

Claims (3)

In the maca extract extraction step, jujube steaming juice extraction step, licorice grinding step, maca beverage composition step, sterilization and packaging method comprising a healthy drink using maca;
In the maca drink composition step,
Maca beverage composition consists of 40% by weight of maca extract, 17% by weight of jujube juice, 15% by weight of licorice powder, 5% by weight of honey, 8% by weight of bokbunja liquid and the remaining distilled water Manufacturing method.
The method according to claim 1,
The maca extract extraction step is the first step of putting the finely divided maca leaf and root in a 500ml jar; A second step of further adding 10 ml of 500 ml jar vinegar and 20 grains of black beans; A third step of placing the jar in a container filled with water after closing the jar inlet with burlap and closing the lid of the jar and heating it at a temperature of 100 ° C. for 2-3 hours; And a fourth process of filtering the extract obtained after the third process to obtain maca extract.
A health beverage produced by the production method according to claim 1 or 2.

Images